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re: School me on using a pre-made roux.
Posted on 2/9/11 at 12:37 pm to LSUballs
Posted on 2/9/11 at 12:37 pm to LSUballs
quote:
I've used Savoies dark jar roux a time or two. I honestly couldn't tell much of difference. It's oil and flour.
I can tell a difference. It's okay, but homemade is so much better to me. I won't say it's unacceptable. It's much better than the Oak Grove stuff. I've used the jarred a few times, myself, when I had to make a lot of gumbo on very short notice. I wasn't pleased with the results. You can darken it a bit and doctor it to make it better, but not optimal.
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